Vacancy - Front of House Manager

Front of House Manager


Chefs, Management




36hrs wk, 5/7. Some evenings & weekends may be required


£19,385 per annum


To apply for this role, download our application form.
Complete the form and send it to:

Alishia Corcoran :

Overall Objectives:

To provide a professional catering service, ensuring that company standards, are maintained and that Client expectations are met within the agreed objectives for the location.

Specific Responsibilities:

Manage a team of front of house staff including scheduling, training, and general supervision

Oversee entire FOH operations, to ensure smooth running of FOH departments

To ensure that the company Brand Standards are observed and delivered to a fine standard within all events.

Oversee that all opening and closing duties of the outlets are completed correctly and that cleanliness and maintenance are maintained

Doing weekly stock takes.

Providing excellent customer service to guests and excellent leadership to employees

Nurture team members, assist in their development and performance

Handle client complaints and feedback according to provided guidelines

Work closely with the FOH Supervisor to provide a seamless experience

To set objectives and be responsible for the day to day operational running of the all events and functions within your remit.

To assess employee performance and recognise training needs and potential as appropriate.

To work with the Hospitality and Lettings Manager to ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.

To hold team meetings on a regular basis to communicate targets, standards required and company and client information.

To help the Hospitality Manager control and achieve agreed financial targets whilst maximising all commercial opportunities.

Creating SOP manuals

To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

Client Service:

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

To regularly monitor customer feedback and produce a suitable action plan based on the results.

To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.

To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.

To conduct regular client meetings.

To ensure that you deliver what you promise to the customer, client and team.

To ensure that all agreed service objectives are met in line with client expectations.

People Management:

To assess employee performance and recognise training needs and potential as appropriate.

To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.

To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.

To treat your team at location as you would expect to be treated.

Financial Management

To ensure that your Hospitality Manager receive all appropriate financial information promptly and accurately.

To prepare financial performance reports as required by the Hospitality and Lettings Manager.

To communicate financial performance through the Cluster Chef Managers and ensure that this is cascaded to houses

To ensure that the location adhere to company banking and cash security procedures in line with the company policy

To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.

To ensure that all standards of food preparation and service are established and achieved in line with location budget.

To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.

To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.

To advise and order all necessary dry goods and equipment.

Health & Safety, Food Safety, the Environment:

To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

To record and report all accidents within the location adhering to location and company procedures.

To establish and maintain location cleaning schedules.

To ensure that all company procedures and work instructions are fully understood and practised by all employees.

To attend all health and safety, food safety and environmental management training courses as required.

To promote and encourage environmental improvement initiatives as appropriate within the business.

Additional Responsibilities:

To take responsibility for contributing towards your own development with the guidance of the General Manager and to attend training courses as identified.

To show commitment to company values in all aspects of your role.

To act as a positive ambassador for the business.

To attend to any reasonable request made by the client or Holroyd Howe Management.

To attend site meetings and company meetings as required by the General Manager, Hospitality and Lettings Manager and Operations Manager.

Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment. An enhanced DBS disclosure and Barred List Check must be obtained for this role.